Back to the pig’s ear

I’ll be putting the finished pig’s ear salad on the menu tomorrow and our new entry in at number one is…Warm pig’s ear and pickled farm egg salad with hot Tewkesbury mustard dressing.

Things on the back burner for next week are: Frontline’s first piece of cured bacon, turkey and elderberry sausage, and a new vegetarian dish – parsnip pudding with curried cauliflower.

I’ll show you my “bits pics” soon…